Konigsberg Meatballs
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Konigsberg Meatballs
  Meatballs    German    Beef  
Last updated 6/12/2012 12:46:23 AM. Recipe ID 6632. Report a problem with this recipe.
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      Title: Konigsberg meatballs
 Categories: German, Beef, Meats
      Yield: 4 Servings
 
      1 x  ---------meatballs----------
      1 ea Hard roll
    3/4 c  Water
      1 lb Ground beef; lean
      1 ea Bacon; strip, diced
      4 ea Anchovy fillets; diced
      1 ea Onion; small, chopped
      1 ea Egg; large
    1/2 ts Salt
    1/4 ts Pepper; white
      1 x  -----------broth------------
      6 c  Water
    1/2 ts Salt
      1 ea Bay leaf
      1 ea Onion; small, peeled, halved
      6 ea Peppercorns
      1 x  -----------gravy------------
  1 1/2 tb Butter or margarine
  1 1/2 tb Unbleached flour
      1 tb Capers
      1 ea Lemon juice; of 1/2med.lemon
    1/2 ts Mustard; prepared
      1 ea Egg yolk; large
    1/4 ts Salt
    1/4 ts Pepper; white
 
  Meatballs: Soak the roll in the water for about 10 minutes. Squeeze
  it dry; place in mixing bowl with the ground beef. Add the bacon,
  anchovy fillets, onion, egg, salt and pepper.  Mix thoroughly.
  Prepare broth by boiling the water, seasoned with salt, bay leaf,
  onion, and peppercorns. Shape the meat mixture into balls about 2
  inches in diameter. Add to the boiling broth and simmer over low heat
  for 20 minutes. Remove meatballs with a slotted spoon, set aside, and
  keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir
  in flour.  Cook for 3 minutes, stirring constantly. Slowly blend in 2
  cups of reserved broth. Add the drained capers, lemon juice, and
  mustard.  Simmer for 5 minutes. Remove a small amount of the sauce to
  blend with the egg yolk.  Stir egg yolk back into the sauce. Season
  with salt and pepper. To Serve: Place reserved meatballs into the
  gravy and reheat if necessary.  Serve on a preheated platter.
 




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Recipe ID 6632 (Apr 03, 2005)

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